MIX AND ROLL OUT THIN, CUT INTO ONE INCH STRIPS. ALLOW STRIPS TO DY OUT AS YOU BRING BROTH TO A BOIL. DROP IN STRIPS ONE AT A TIME AND COOK UNTIL TENDER. ADD CHICKEN AND 2 CUPS MILK, HEAT THOROUGHLY, BUT DON'T BOIL. ADD SALT AND PEPPER TO TASTE.
Originally Submitted
2/8/2009
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